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Who says we can’t have a delicious & healthy burger 🥰⠀

⁣+ GLUTEN FREE ⠀⠀⠀⠀⠀
+ SOY FREE⠀⠀⠀⠀⠀
+ OIL FREE ⠀⠀⠀


kg potato, peeled & diced ⠀
1 tsp garlic powder⠀
1 tsp onion powder⠀
1/2 tsp dried oregano⠀
1/2 tsp dried thyme⠀

3 large portobello mushroom⠀
1/2 tsp ground cumin⠀
1/2 tsp paprika powder⠀
1/2 tsp chilli powder⠀
1/2 tsp garlic powder⠀
1/2 tsp onion powder⠀
1 tbsp maple syrup⠀
2 tbsp tomato paste 1/2 tsp salt (optional) ⠀

1/2 cup red cabbage, sliced ⠀
2 tomato, sliced⠀
1/2 red onion, sliced⠀
1/2 avocado, sliced⠀
1 cup spinach⠀
1/2 cup alfalfa sprouts⠀
1 fresh red chilli, finely sliced ⠀
1 tbsp black sesame seeds⠀


Preheat the oven to 400F/200C. Line a baking sheet with parchment paper.⠀⠀
Start off with making the marinade for the patties. Place all patty ingredients into a medium-sized bowl⠀

and mix them well. Cover all portobello mushrooms in the mixture and let it set for about 20-30 minutes.⠀

Meanwhile, begin making the potato buns. To steam the potatoes, add water to a medium-sized pot, bring it to a boil and add a steaming basket. Place the potatoes in the basket, cover and steam for 10 – 15 minutes, until soft. Remove and cool completely.⠀⠀

Place the potatoes in a bowl together with garlic powder, dried thyme, onion powder and dried oregano. Mash with a potato masher until smooth. ⠀⠀

Form the mixture into 6 same size buns and place in the oven. Bake for about 30 minutes. Half way through, flip the potato buns and also place the marinated mushrooms into the oven for about 15-20 minutes. The mushrooms might release some liquid, if so, just tip it out and place it back in the oven.⠀

While the buns are baking, rinse all the vegetables and cut into shapes as listed in the ingredients section.⠀

Remove the buns and the mushrooms from the oven and let it cool for 5 minutes. .⠀

Now stack the burger ingredients, by placing a bun on a plate, then the spinach, red onions, mushroom patty, tomato, avocado, chilli, sprouts and another bun on top.⠀

Sprinkle some love on top, take a deep breath and enjoy ✨🌻